Flat Apple And Vanilla Tart - cooking recipe

Ingredients

375 g puff pastry, preferable all-butter
5 large apples
1 lemon, juice of
2 teaspoons vanilla extract
25 g butter, cut into small pieces
1 tablespoon caster sugar
3 tablespoons apricot jam or 3 tablespoons preserves

Preparation

Preheat oven to 220C/425\u00b0F.
Roll out the pastry and trim to a round about 35cm (14 inches) across. Transfer to a baking sheet lined with parchment paper.
Peel, core and thinly slice the apples, then toss in the lemon juice and vanilla.
Spread over the pastry to within 2cm (3/4 inch) of the edge. Curl up the edges slightly to stop the juices running off.
Dot with butter and sprinkle with caster sugar.
Bake 15-20 minutes until the apples are tender and the pastry crisp.
Warm the jam and brush over the apples and pastry edge.
Serve warm with vanilla ice cream or creme fraiche.